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Black-Bean and Brown-Rice Cakes

This recipe makes enough to serve four as a main course. The patties can also be served as appetizers or vegetarian burgers for eight.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 4

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Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 large scallions, coarsely chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 teaspoon ground cumin
  • 3/4 cup cooked brown rice
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
  • 1 tablespoon fresh lime juice

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

  2. Step 2

    Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.

  3. Step 3

    Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Source
Everyday Food, January/February 2010

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Reviews (5)

  • kgirl2121 8 May, 2013

    I really liked this recipe, and even better, so did my two and four year old kids. I added about half a roasted beet to the purée and also about a 1/4 cup of gluten free bread crumbs, and used roasted red pepper because I didn't have jalapeño. Will definitely make this again.

  • shibble 7 Mar, 2013

    Super tasty! ...but mine kinda fell apart. I think I will add an egg next time to keep them together better.

  • acbqueen4 18 Jan, 2012

    What is the nutritional information for this recipe?

  • Since1982 15 Jan, 2012

    I, too, was worried about the heat a jalapeno might add to the burgers but one seeded, de-ribbed jalapeno added only the barest hint of spice (I wouldn't even call it heat and I'm a tenderfoot). The burgers and sauce were delicious. Next time, for easier eating since the bean and rice burgers are just a touch more tender than beef, I plan to shred the lettuce, dice the tomato and mash the avocado I put on top. The addition of a nice thin slice of crisp onion would also be nice.

  • lovemynewkitchen 12 Jul, 2010

    delicious and easy. loved it. i used poblano peppers instead of jalapenos because I dont like really spicy and subbed quinoa for brown rice to up the protein.Came out perfect